1box15.25 oz. Triple Chocolate Cake mix (I used Betty Crocker)
1can13.5 oz. light coconut milk
1largeegg
1/4cupwater
1tsppure almond extract
1box0.9 oz. Sugar Free, Fat Free instant vanilla pudding mix
2cupsof 1% milk
1tspcoconut extract
4oz.Cool Whip Free
1/2cupsweetened flaked coconut
2Tbspchopped roasted and salted almonds
Instructions
Heat oven to 350 degrees F.
Spray 9" x 13" baking pan with cooking spray.
In large bowl, make cake by mixing cake mix, canned coconut milk, egg, water and almond extract on low speed of electric mixer until combined.
Beat on medium for an additional 2 minutes.
Pour batter into prepared pan.
Bake as directed on cake mix box for a 9" x 13" pan.
Remove cake from oven and allow to cool to room temperature on wire rack.
Once cake is cool, with the back of a wooden spoon handle, make holes in cake, spacing about a 1/2" apart and going about half way down into cake.
Prepare pudding mixture by whisking pudding mix, milk and coconut extract together; Mix just until it begins to thicken and quickly pour into the holes in the cake.
Spread top of cake with Cool Whip Free.
Sprinkle with coconut, then chopped almonds and then mini chocolate chips if desired.
Refrigerate for 2 hours or more before serving.
Drizzle with chocolate syrup, if desired right before serving.